The Polynesian Cultural Center’s guava cake is a dessert that’s as beautiful as it is delicious. Known for its soft, moist layers infused with the tropical flavors of guava, it’s an iconic cake that can be made at home with easy-to-follow instructions.
What is Guava Cake?
Guava cake is a delicious cake consisting of guava puree and other ingredients. The cake itself boasts about five ingredients and tastes amazing on its own! To go for the full copycat version you can opt to add the additional frosting and fruit ganache. Guava is one of my favorite fruits and if you have leftover guava you can use it for some guava cream cheese tarts! It also tastes great with a salad or chicken!
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Ingredients
You need just a few simple ingredients for this recipe.
- For the cake: Yellow or white cake mix, guava concentrate, oil and eggs.
- For the whipped topping: Cream cheese, sugar, vanilla, whipped topping
- For the ganache: Guava concentrate, sugar, cornstarch
Substitutions
There are several substitutions you can make for any dietary preferences or needs you may have:
- Gluten free: Substitute a gluten free yellow or white cake mix.
- Dairy free: Substitute dairy free whipped topping and dairy free cream cheese.
- Vegan: You will want to substitute dairy free whipped topping, plant based cream cheese and egg replacer in place of the egg.
Storing
Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
Tips
- Don't frost a warm cake: Frosting a warm cake can cause the frosting to melt and the guava topping to slide off. Ensure the cake is fully cooled before assembling.
- Chill before serving: This cake tastes best when served cold, as the flavors meld together and the layers firm up during refrigeration.
- Don't overmix the batter: Overmixing can lead to a dense cake. Mix just until the ingredients are incorporated for the best texture.
FAQ
Absolutely! If you prefer not to use a boxed cake mix, substitute it with your favorite homemade white cake recipe. Replace the liquid in your recipe with guava juice for a similar flavor profile.
Yes! This guava cake can be made 1-2 days in advance. Store it covered in the refrigerator, and garnish just before serving.
Yes, but it’s best to freeze the cake before adding the guava topping. Wrap the cooled, unfrosted cake tightly in plastic wrap and store it in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator, then frost and add the guava topping before serving.
Yes! This recipe works well as cupcakes. Simply divide the batter evenly among a lined muffin tin and bake at 350°F (175°C) for 18-22 minutes. Adjust the guava topping and frosting amounts accordingly.
Copycat Polynesian Cultural Center Guava Cake
Equipment
- 9x13 inch pan
Ingredients
For the Cake:
- 1 package yellow cake mix
- 1 ⅓ cup guava concentrate puree recommended
- 3 whole eggs
- ⅓ cup vegetable oil
- several drops red or pink food coloring (optional)
For the Whipped Topping:
- 8 ounce cream cheese package, softened
- ⅓ cup sugar
- 1 teaspoon vanilla
- 1 package frozen whipped topping thawed
Guava Ganache
- 2 cups guava concentrate
- ½ cup sugar
- ¼ cup cornstarch or arrowroot powder
- 1-2 drops red or pink food coloring (optional)
Instructions
To Make The Cake:
- Preheat oven to 350 degrees. Lightly grease your pan and set aside. Mix together the cake mix, guava puree or juice, eggs, vegetable oil and food coloring (if using). Mix in a mixer on medium speed for about two minutes. Pour the mix into the cake pan and bake according to package directions. Times listed are approximate: 8-9” cake rounds: 22-27 minutes, 9x13 inch pan: (most recommended for this recipe) 30-35 minutes, Cupcakes: 20-23 minutes, Bundt pan: 40-45 minutes, Ramekins 20-27 minutes
- Cake is cooked when the cake lightly springs back when pressed or a toothpick inserted in the center of the cake comes out clean. Remove from oven and allow cake to cool completely before topping if desired.
To Make the Whipped Topping:
- In a mixing bowl, beat the cream cheese on medium speed until light and fluffy (approximately 2-3 minutes). Add the sugar and vanilla and beat in until smooth. Turn the mixer to low and mix in the thawed frozen whipped topping just until folded in. Top on cooled cake then add cooled ganache.
Guava Ganache
- To make the ganache in a medium saucepan bring the guava juice and sugar to a boil. In a bowl, stir together the cornstarch or arrowroot powder and a tablespoon or two of water until a frosting like consistency paste forms. Remove the boiling guava juice mixture from the heat and stir the cornstarch mixture into it. Place the mixture back on the heat and boil for one minute. Remove from heat, stir in the food coloring then place the mixture in the refrigerator to cool to room temperature. Stir mixture prior to glazing. Pour the glaze on top of the cake and spread evenly. Place cake back in the fridge to allow glaze to set.
Notes
Nutrition
Recipe adapted from Polynesia.com
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